Mongolian Beef Recipe
This Mongolian beef recipe is sweet, savory, and packed with tender beef in a sticky soy garlic sauce—better than takeout and ready in under 30 minutes!
Ingredients
- For the Beef
- 1 ½ pounds flank steak thinly sliced against the grain
- ¼ cup cornstarch for coating
- ½ teaspoon baking soda optional, for extra tender beef
- 2 tablespoons vegetable oil for frying
- For the Sauce
- ½ cup soy sauce low sodium recommended
- ½ cup brown sugar packed
- ¼ cup water
- 3 garlic cloves minced
- 1 tablespoon fresh ginger grated
- 1–2 teaspoons red chili flakes optional, for heat
- For Finishing
- 6 green onions sliced (white parts and green parts separated)
- 1 tablespoon sesame oil
- White rice for serving
Instructions
- Prepare the Beef: Slice flank steak thinly against the grain. Pat dry with paper towels, then toss in cornstarch (and baking soda if using). Let it rest for 10 minutes.
- Make the Sauce: In a small bowl, whisk together soy sauce, brown sugar, water, garlic, ginger, and chili flakes. Set aside.
- Sear the Beef: Heat 2 tablespoons of oil in a large skillet or wok over medium high heat. Add the beef in a single layer (don’t overcrowd the pan). Cook 1–2 minutes per side until golden brown. Remove to a plate.
- Cook the Aromatics: In the same skillet, add garlic, ginger, and the white parts of the green onions. Stir-fry for 30 seconds until fragrant.
- Combine Everything: Pour in the sauce, bring to a simmer, then add the beef back in. Toss until the beef is coated and the sauce thickens slightly. Stir in sesame oil and the green onion tops.
- Serve: Spoon over steamed white rice, garnish with extra green onions, and enjoy!
Notes
- Slice beef thinly against the grain for the most tender texture.
- Fry the beef in batches to avoid overcrowding and achieve crisp edges.
- You can add vegetables like broccoli, bell peppers, or snap peas for extra nutrition.
- Sauce sweetness is adjustable—taste and tweak before serving.
- Freezes well for up to 2 months; reheat in a skillet for best texture.